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Finally!! Some recipes for you

August 19, 2015

 

*I just HAD to take a picture of these beautiful Heirloom Carrots I used for this particular batch. The colors were so vibrant, I coudn't resist...regular carrots will work just fine too*

 

Roasted Root Veggie & Butternut Squash Soup-by Jessica Miller

 

Ingredients:

 

2 Large (soft skinned-not Russett) Potatoes-cubed

3 Medium Sweet Potatoes-cubed

3 Parsnips-cut into chunky circles

4 cups cubed Butternut Squash

1 cup chopped onions

1 cup chopped carrots

1 cup chopped celery

2 tsp. chopped shallots

1 Tblsp. Honey

2 Qts. Vegetable Broth

½ cup Bourbon

Crème Fraiche

Olive Oil

5 sprigs Fresh Rosemary

Garlic Salt

Pepper

 

You will need:

 

Soup Pot

Roasting Pan

Immersion Mixer Stick (for blending the soup)

 

Directions:

 

Preheat oven to 385 degrees. Place the cubed potatoes, sweet potatoes, parsnips, butternut squash, onions and carrots in a roasting pan and toss with some olive oil until evenly coated, then place the sprigs of rosemary on top of the veggies and roast in the oven, stirring occasionally for approx 1 ½ hours. Make sure the veggies are getting browned.

 

When the veggies are almost done roasting, place shallots & celery in a soup pot with some olive oil and cook over low heat until just barely beginning to brown. Remove the veggies from the oven and remove the sprigs of rosemary and throw in the trash. Add all of the roasted veggies to the soup pot and add 2 cups of broth, stir. Take some additional broth (approx 1 cup) and heat it in the microwave until hot, then pour it into the empty veggie roasting pan and scrape all the good browned stuff that remained in the pan up and add all that into the soup as well. (This is all going to create really great flavor).

 

Stir and allow this to cook over very low heat, covered for about 30-45 min. You may need to add a little more broth, but you want this soup to appear pretty thick for now. Add some Salt & Pepper to taste.  Use your Immersion Stick to puree the soup until smooth. Now comes the tricky part, add your honey and bourbon and then keep adding a little broth at a time, until you have a nice creamy consistency for the soup.

 

Garnish with a dollop of Crème Fraiche and Enjoy

 

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